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Description

These delicious cookies have the perfect texture: crispy exterior with a rich, fudgy middle.

They are also gluten-, grain- and dairy-free, making then a delicious indulgence for those with allergies and dietary restrictions.

Ingredients

1-½ cupPowdered Sugar

⅔ cupsUnsweetened Cocoa Powder

2 Egg Whites

⅛ teaspoonsSalt

½ teaspoonsVanilla Extract

½ teaspoonsPeppermint Extract

½ cupsChocolate Or Peppermint Bark Chips

Preparation

Preheat oven to 350ºF.

In a medium bowl, sift together powdered sugar and cocoa powder. Using an electric mixer, whip egg whites and salt on high until soft peaks form. Add sugar and cocoa powder gradually, until the mixture is thoroughly combined.

Turn mixer speed to low and add in vanilla and peppermint extracts. Stir in chocolate chips. Dough will have the texture of thick frosting.

Drop dough in 1-inch rounds onto a greased baking sheet, leaving 2 inches between each cookie. Sprinkle with some extra crumbled peppermint bark chips or candy cane pieces, if desired. Bake for 10 to 12 minutes or until tops are shiny and begin to crack.

Allow to cool for 5 minutes before removing to a wire rack to cool thoroughly.